Quinoa Black Bean Salad

I have always enjoyed cooking, but as my family grew up, moved out, and moved away- I found myself cooking less, slipping into the habit of eating the same foods, cutting corners on nutrition, and falling into a pattern of humdrum,

boring and all-around dull mealtime moments.

Eating healthy, being healthy, and living healthy are goals most of us have… many are more disciplined than I am, however, hubby and I have a plan in place for this year, making significant changes in the health arena. I have several friends who are not afraid to try new, interesting, and out-of-the-box food. Because of you, I am finding so many different and fun recipes using quinoa, spinach, and fruit galore.

Foodie friends- you have inspired me to leap outside my kool whip/fruit combo or Jello/canned pineapple salad style repertoire.

Enter a new era of beautiful food…

Each month we have a group of friends we enjoy dinner with. Last night, I was the designated “salad bringer”. I decided to experiment with several dishes I had never tried before. Fun, fun fun!

Excited at the success of my new creations, I decided to post pictures of my culinary foray into beautiful food on Facebook before I brought them to dinner. Many asked for the recipes so in the spirit of love, creativity – and the joy of sharing good food with the world- I have posted them below!

Quinoa Salad with Black Beans, Corn, and Tomatoes

Prep time: 15 minutes
Cook time: 25 minutes

If you are working with frozen corn, you can add more flavor by taking the frozen corn kernels and searing them directly on a hot pan, without defrosting first. Save time by prepping most of the ingredients while the quinoa is cooking.
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Ingredients

1 cup uncooked quinoa, well rinsed
1/2 teaspoon salt
2 cups water
1/3 cup diced red onion
2 Tbsp lime juice
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
3 medium tomatoes, seeded and cut into chunks
5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer’s cheese, cut into 1/4-inch to 1/2-inch cubes (I used feta cheese)
1 jalapeño, seeded and finely chopped (I left this out)
1/4 cup chopped cilantro, including tender stems, packed
3 Tbsp olive oil

1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.

2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.

3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.

Yield: Serves 4-6.

http://www.simplyrecipes.com/recipes/quinoa_salad_with_black_beans_corn_and_tomatoes/

My dinner party pals completely enjoyed the salads- here’s to hoping you and yours do as well!

Would love to hear when and how you enjoy these with your family and friends… after all- good food is meant to be shared!

Enjoy~

Mega Blessings-
Nancy